西

Xiaoyang He1, Lu Yang2, Liyang Zhou2

  • 1College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China; School of Medical, Molecular & Forensic Sciences, College of Environmental & Life Sciences, Murdoch 6150, Western Australia, Australia.

概括

莱西增强了含有粉的粉中粉-脂肪酸复合物的形成,提高了它们对消化的抵抗力. 玉米粉与脂肪酸的复杂化不受莱西丁的影响.

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